The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-06-09

COAA AA A"Ao cAAN y N I1
and then return to the saucepan with
some butter; set on the fire until the
butter is melted, and then serve.
SPONGE CAKE
One teacup of powdered or fine white
sugar, three eggs, one-fourth Of a tea
spoon Of soda, one-half teaspoon of
cream tartar, n teacup of -four,
flavor with vanilla.
BANANA TARTS.
Take a rich, red banana and wrap
in a thin fold of pie crust, put into a
brisk oven and bake until the crust is
brown and fakey. Eat with powder
ed sugar or lemon auce.
GINGER BREAD.
Two and one-half cups of molasses,
one cup of sour milk, half a cup of
butter, three teaspoonfuls of soda, a
little ginger, grated Or powdered;
-four sufficient to roll out.
CHEAP SOUP.
To two quarts of water add a half
can of tomatoes, a carrot sliced fine, a
half-cup Of rice, one potato cut into
small pieces and a little parsley. Boil
one hour; a with pepper, salt and
a lump of butter.
CREAM CARROTS.
Peel and slice thin, boil until tender;
then drain off water, add butter and
let them simmer a while, then turn on
rich milk with -four enough to make
gravy. They r nice without the
milk for a change.
sAGo PUDDING.
One pint of milk, three tablespoon
fuls Of sage. one-half cup of butter,
one cup of sugar, four eggs. Soak the
sago in water two hours, put the milk
on the stove and stir the sage in; add
the butter and sugar after it is cold;
stir in the whites and yolks of the
eggs beaten separately. Bake.
CHICKEN SOUP.
Cut up one chicken and put it into
two quarts of milk; season with salt
and pepper. When about half done
add two tablespoonful of barley or of
rice. When this is done remove the
chicken from the soup, tear or cut
part of the breast into small pieces
and add to the soup with a cup Of
cream.
BROWN RETTY.
Grease a pudding dish, put into this
a layer Of nice cooking apples, sliced,
then a layer of bread crumbs, with
sugar sprink1ed, and small bits of but
ter. For three apples use M cup Of
bread crumbs, one-half cup sugar and
a piece of butter the size of an egg.
Put a layer of bread crumbs on top;
bake. 1t is very nice with cream.
Beat very light egg, pour it over
pint Of flour, add a glass of milk, and
chop in one tablespoonful of lard and
butter mixed. Work thoroughly to-
gether; break up pieces the size of mar
bles, which must be rolled as thin as
your nail. Sprinkle with dry -four
as you roll them out to make them
crisp; stick with a fork and bake
quickly.
PRESERVED STRAWBERRIES.
Boil one pound of sugar; the time
may be ascertained by dipping the fin
ger into cold water, then into the sugar
and then cooling it in the same water,
and if a small ball be formed the sugar
is ready. Then throw into it one
pound of picked strawberries; cover
them, boil them up three times, take
off the scum and then pot them; cover
when cold.
STRAWBERRY CAKE.
One cup of sugar, one-half cup of
butter and cream, one egg, one cup of
sweet milk, two cups at prepared flour;
mix we'll, put into a well buttered cake
pan and bake in a brisk oven about
twenty minutes; then, with a sharp
knife remove from the pan and cut in
two cross-Wise slices; place the berries
between and on top, and serve at
once with whipped e or plain
sauce {.1@l e II tn
GROUND RICE PUDDING.
One quart of milk, five tablespoon